Cranberry and Apricot Anzac Biscuits

    55 minutes

    I have added a fruity twist to the traditional Anzac biscuit. Try using different combinations of dried fruit such as sultanas and dried blueberries or dried cherries and fig.

    3 people made this


    • 1 cup (90g) rolled oats
    • 1 cup (150g) plain flour
    • 3/4 cup (165g) soft brown sugar
    • 1/2 cup (40g) desiccated coconut
    • 1/2 cup dried cranberries
    • 1/2 cup dried apricots, finely diced
    • 125g butter, diced
    • 1/4 cup (60ml) golden syrup
    • 1/2 teaspoon bicarb soda

    Preparation:20min  ›  Cook:20min  ›  Extra time:15min cooling  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Grease and line 2 large baking trays with baking paper.
    2. Combine the oats, flour, sugar, coconut and dried fruit in a large bowl.
    3. Combine the butter, syrup and bicarb in a small saucepan over low heat. Cook and stir for 2 to 3 minutes or until butter melts. Add butter mixture to oat mixture and mix well.
    4. Roll level tablespoons of mixture into balls. Place on prepared trays, about 5cm apart. Flatten slightly. Bake for 12 to 15 minutes or until golden. Cool on trays (biscuits will firm). Serve.


    Store Anzacs in an airtight container for up to one week.

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